Every time I go to the supermarket in November and around Thanksgiving, I cannot wait to see chestnuts. They have a flavor and a smell that brings great memories of my childhood and youth. In my hometown the "castañero," the person who cooked the chestnuts, Serafin was his name, used to have a roaster that look like the engine of a train. It is the only place I have seen that type of roaster. He would methodically mark the brown seed with a knife one by one he would keep warm by the fire of the roaster during those frigid fall and winter months. We used to buy a dozen chestnuts at a time. He made a cone with a newspaper page, put the chestnuts in, and we quickly put them in our pockets. We used those hot chestnuts as hand warmers.
Ingredients:
Chetsnuts
Aluminum foil
Paper
Cut into the chestnuts, making the form of a cross on both sides. Put them in aluminum foil and poke some holes in the foil, then cook them in an oven heated to 400˙. You can also put them in a pan on the stove. To serve make paper cones and put the chestnuts inside.
The chestnut is a very common tree in Northern Spain.
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